Zucchini Pizza



This week my best friend Shantini, who also happens to be a very talented Personal & Lifestyle Trainer, submitted her very own gluten & guilt free recipe to A Skinny Dish. Inspired by her love for pizza but her tummy’s intolerance to gluten, she created a great nutritional low-carb substitute for pizza lovers that will not take a toll on your stomach nor your waistline.

She told me that it was too good not to share, and having cooked it for

lunch yesterday, I totally concur. The pizza base actually tasted like a floury dough so much so that even my zucchini-hating husband devoured it! Trust me and give this unconventional pizza a shot!

Zucchini Pizza

Cuisine: Pizza, Main, Gluten-free, Low-carb

Author: Shantini Iyngkaran

Serves: 2


  • Zucchini Base
  • 2 Zucchinis (Grated. Also, it's very important that you strain the grated zucchini by squeezing them through a muslin cloth to remove as much excess water or your dough will be soggy)
  • 1/2 cup Arrowroot flour (more if needed)
  • 1 large Egg
  • 1-2 tbsp of Tomato paste (organic)
  • Toppings (whatever you like!)
  • Eggplant (sliced)
  • Capsicum (sliced)
  • Mushrooms (sliced)
  • Onions (sliced)
  • Olive oil & Sea Salt (for sprinkle over vegetable toppings)
  • Part-skimmed Mozzarella cheese (shredded)


  1. Pre-heat oven to 200c. Place sliced vegetable toppings on a baking tray. Sprinkle with over with olive oil and sea salt. Cook in oven till well roasted (approximately 15-20 mins depending on your choice of vegetables. Some cook faster than others so keep a look out)
  2. Mix grated zucchini, egg and arrowroot flour. Add additional flour is necessary to make the "dough" less runny.
  3. On a greased baking sheet , flatten the zucchini mixture into a thin circle.
  4. Bake in the oven till slightly brown (approximately 10-12 mins).
  5. Remove the 'dough' from the oven, spread the tomato paste onto the slightly cooked base and add the grilled veggies. Top with shredded Mozzarella.
  6. Place back in oven till cheese in melted and slightly brown.
  7. Slice & serve!


If you can't find Arrowroot flour try substituting with Tapioca flour (also gluten free & paleo friendly). Please note that I have not tried this but it generally can work as a replacement. Also if you prefer to go dairy-free, simply remove the cheese. Remember to go organic whenever you can!

Oh, and just a little suggestion, try mixing some dried herbs such as thyme, oregano, garlic and chili flakes into the tomato paste before spreading it on to the dough. Bon appetit!


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